Blog Archives

Monthly Archives: November 2009

Friends Jen and Kevin spent another lovely Sunday afternoon at Bret’s Table. We cooked Boeuf Bourguignon using three different recipes. Jen followed the one from “Mastering the Art of French Cooking”. Kevin cooked the recipe adapted by the New York Times from the book, “I Know How to Cook“. I tackled the one from “Le […]

What’s better than vanilla bean ice cream with pecan pie? I have to admit it’s the Whiskey Butter Sauce that I recently made using PastureLand unsalted butter. This sauce is very much like a cream anglaise and would probably make a great ice cream in and of itself. However, in less that 20 minutes you’ll […]

This past summer an on-line magazine by the name of Spezzatino contacted my good friend David about submitting recipes and photos for their magazine. This magazine, mind you, is not like others as all their profits go to help feed the hungry in North America via a food bank. David asked if I would be […]

My dear friend Suvir Saran was back in Minneapolis recently. He graciously offered to teach a class here at Bret’s Table. I was thrilled with the prospect and a small group of us enjoyed recipes from both of his books, Indian Home Cooking and American Masala. For dessert at our class I served his famous […]

This recipe is taken from watching my Grandmother making this for Sunday Dinner practically anytime we would visit. I never tired of it then and when I make it now, it always brings back fond memories of those Sundays visiting my grandparent’s home in Jacksonville, Florida. 2 medium carrots, peeled and cut into ¼ dice […]

This recipe for Moroccan stew took less than 45 minutes to prepare; even on a Friday evening after a full day at the office. I served it with couscous (the 10-ounce box of Near East). I cooked the couscous according to the directions on the box but I added half a dozen whole peppercorns, a […]

What I’ve enjoyed recently …

In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102